Chocolate Celebration Cake

The kitchen smelled like burnt sugar and I panicked, thinking I'd ruined everything. Turns out, that amber edge on the praline was exactly what it needed. This cake came together on a rainy Saturday when I wanted something dramatic but didn't want to fuss with buttercream. The olive oil keeps it tender for days, and that coffee in the batter? You won't taste it, but you'll miss it if it's gone.

I made this for my neighbor's birthday after she mentioned she was tired of vanilla sheet cake. She stood in my doorway holding the platter, speechless, just staring at the praline shards catching the porch light. Later she told me she ate a slice for breakfast. That's when I knew this one was a keeper.

Ingredients

• All-purpose flour: The base that holds everything together without weighing it down.
• Unsweetened cocoa powder: Go for Dutch-process if you have it, the color is richer and the flavor more mellow.
• Granulated sugar: Sweetens the cake and also helps with that tender crumb.
• Baking powder and baking soda: The dynamic duo that gives the cake its rise and light texture.
• Fine sea salt: Balances the sweetness and makes the chocolate sing.
• Extra-virgin olive oil: Use a mild, fruity one, nothing too peppery or it'll compete with the chocolate.
• Whole milk: Room temperature blends smoothly and keeps the batter from seizing.
• Large eggs: Also room temperature so they emulsify properly with the oil.
• Vanilla extract: A warm backdrop that ties all the flavors together.
• Hot brewed coffee: The secret ingredient that makes chocolate taste more like itself.
• Bittersweet chocolate: Chop it finely so it melts evenly into the ganache.
• Heavy cream: The silky base of the ganache, heated just until it barely simmers.
• Unsalted butter: Adds gloss and a little richness to the ganache.
• Toasted hazelnuts: Rub the skins off in a towel after toasting, it only takes a minute.
• Granulated sugar for praline: Watch it closely as it melts, it goes from perfect to burnt fast.
• Pinch of sea salt: A tiny bit in the praline makes it taste more complex and less one-note sweet.

Instructions

Prep Your Pans:

Preheat oven to 350°F and grease two 9-inch round pans, then line the bottoms with parchment. This step saves you from heartbreak later when the cake sticks.

Mix the Dry Ingredients:

Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until no streaks remain. It's tempting to skip the whisk, but lumps of cocoa are no fun.

Combine the Wet Ingredients:

In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth and slightly frothy. Pour this into the dry mixture and stir gently until just combined.

Add the Hot Coffee:

Slowly pour in the hot coffee while whisking, the batter will turn thin and glossy. Don't worry, it's supposed to look like that.

Bake the Cakes:

Divide batter evenly between the pans and bake 35 to 40 minutes, until a toothpick comes out with just a few moist crumbs. Cool in pans 10 minutes, then turn out onto racks to cool completely.

Make the Ganache:

Place chopped chocolate in a heatproof bowl, heat cream until it just starts to simmer, then pour it over. Let it sit for 2 minutes, add butter, and stir until smooth.

Prepare the Praline:

Line a baking sheet with parchment, then heat sugar in a small saucepan over medium heat, swirling gently until it melts into amber. Stir in hazelnuts and salt, spread quickly onto the sheet, and let it cool before breaking into shards.

Assemble the Cake:

Place one cake layer on a plate, spread a third of the ganache on top, then add the second layer. Cover the top and sides with remaining ganache and press praline shards into the surface while the ganache is still slightly soft.

Pin It

The first time I served this, someone asked if I'd ordered it from a bakery. I didn't correct them right away. There's something quietly satisfying about pulling off a cake this beautiful in your own kitchen, with ingredients you already know how to use.

Storing and Serving

This cake actually improves after a day in the fridge, the ganache firms up and the flavors deepen. Let it sit at room temperature for 30 minutes before serving so the ganache softens just enough. Leftovers keep covered in the fridge for up to five days, though I've never seen it last that long.

Swaps and Substitutions

If you need it gluten-free, swap in a 1:1 baking blend and the texture stays nearly identical. No coffee on hand? Hot water works, you'll lose a little depth but the cake is still excellent. Almonds or pecans can replace hazelnuts in the praline, just toast them first for the best flavor.

Troubleshooting and Final Thoughts

If your ganache splits, whisk in a tablespoon of warm cream and it usually comes back together. Praline sticking to the pan means the sugar wasn't quite hot enough, aim for a deeper amber next time. This cake loves a dollop of barely sweetened whipped cream or a handful of fresh raspberries on the side.

• Use a serrated knife and wipe it clean between slices for neat edges.
• If the praline is too hard to chop, pulse it in a food processor for a few seconds.
• Pair with espresso or a glass of port for a truly luxurious finish.

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This is the cake I make when I want to feel like I know what I'm doing in the kitchen. It never fails to impress, and somehow it tastes even better the next day.

Recipe FAQs

→ Can I make this cake ahead of time?

Yes, bake the cake layers up to 2 days ahead and store wrapped at room temperature. Prepare ganache and praline the day before assembly. Assembled cake keeps refrigerated for 3 days.

→ Why use olive oil instead of butter?

Olive oil creates an exceptionally moist crumb that stays tender longer than butter-based cakes. It also adds a subtle fruity depth that complements the chocolate beautifully.

→ Can I substitute the hazelnuts?

Absolutely. Almonds, pecans, or walnuts work wonderfully in the praline. Toast them first for the best flavor and follow the same caramelization process.

→ What if my ganache is too runny?

Refrigerate it for 15-20 minutes, stirring occasionally, until it thickens to a spreadable consistency. If it becomes too firm, warm it gently over a double boiler.

→ How do I prevent the cake from sticking?

Grease pans thoroughly and line bottoms with parchment paper. Let cakes cool 10 minutes before turning out, and run a knife around edges to loosen if needed.

→ Can I omit the coffee?

Yes, replace coffee with an equal amount of hot water. The coffee enhances chocolate flavor without adding coffee taste, but water works well too.